House of Krug Dinner
Tuesday, March 08, 2016
‘Now is no ordinary moment in time’
An extraordinary evening with the ‘anything but ordinary,’ Krug Champagne
Reminiscing on February 24th when we played host to an exquisite evening with House of Krug.
Set in the Hutchesons Private Dining Room with 10 Champagne and Fine-Dining devotees, House of Krug collaborated with the team Hutchesons to put together a decadent evening of sumptuous bubbles and beautiful food, hosted by International Brand Ambassador, Jessica Julmy.
We were thrilled to couple our award-winningly stylish venue with equally renowned ‘House of Krug’ for an evening of indulgence with a Krug Tasting Dinner in late February this year. Our chefs developed a bespoke menu to beautifully accompany handpicked glasses of bubbles from Krug all served in our Glenfarclas private dining room. A highly exclusive occasion, with just 10 guests – the evening sold out instantaneously. We look back in delight at the experience.
Our guests were enchanted by the extreme specificity of how to enjoy Krug champagne – Jessica explained that serving Krug too cold or in a flute is like “going to the opera with ear plugs,” one of House of Krug’s many enticing tag-lines. Thus guests were served their fizz in beautiful custom-made glasses at the perfect temperature of 50 degrees. Jessica explained that the shape of traditional champagne flutes prevents enough oxygen getting into the glass to fully open up the champagne; flutes also block the aromas from reaching your nose, which drastically limits the flavour. It’s safe to say many of us learnt something new on the evening!
Hutchesons’ quintessential charm shone in our beautiful 5-course tasting menu, specifically created for the evening, with a mouth-watering selection of traditional Scottish produce.
To start, guests enjoyed ‘Veal Tartare with Toasted Hazelnut and Black Truffle’ and ‘Cumbrae Oyster with Citrus, Ginger & Chilli’, perfectly paired with a glass of Krug Grand Cuvee, House of Krug’s ‘raison d’etre’ – start as we mean to go on!
The second course was a delicate affair of ‘Hand Dived King Scallops & Squid with Thai Fish Consomme’ matched with Krug 2003. Krug 2003 breathes tones of citrus, plum, liquid honey and brioche – let us be a cliché and say it was a heavenly match.
Next up was a ‘Pan Seared Turbot with Squid Ink Bisque & Orange Piccada’ wonderfully balanced with a serving of Krug 2002 – a delicate Champagne with strong presence of fruit.
To complete the savoury courses, the chefs presented an extraordinary ‘Venison and Foie Gras’ dish with ‘Celeriac, Fig, Spiced Brioche, Kale and Venison Jus.’ This course was beautifully partnered with Krug Rose, a subtly bubbling sensation of elegance and refinement.
A ‘Pistachio and Olive Oil Cake’ served with ‘Bruleed Blood Orange, Blood Orange Gel and Salted Yoghurt with Citrus’ pleasantly surprised our guests as an extremely unique dish to complete the tasting menu. And of course, as ‘the heart of House of Krug’, it would only be right to end the evening with a second glass of Krug Grand Cuvee.
It was an absolute pleasure to host such an unforgettable evening, with the perfect partner whose elegance and style we truly believe flawlessly matches our own lifestyle. Let’s raise our glasses (ahem, not flutes!) to House of Krug!
There is no time for hesitation… grab your spot at our next spectacular bespoke event, as we team up with legendary Scottish butchers Gilmour Butchers and Bibendum Wines to host an evening of decadent butchery, sumptuous meats and gorgeous wines!